Berliner Weisse Blend
About
This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and the unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Flavor Profile
German ale strain with low ester profile and Lactobacillus. Clean tartness for Berliner Weisse.
Best For
Berliner Weiss, Lambic, Flanders Red Ale, Gose
Provenance
"Mixed culture for traditional Berliner Weisse production."